CN214758984U

CN214758984U - Quick-cooked rough surface curled towards inner screw

Info

Publication number: CN214758984U
Application number: CN202120523111.6U
Authority: CN
Inventors: 陈劲志
Original assignee: Suzhou Meidie Food Co ltd
Current assignee: Suzhou Meidie Food Co ltd
Priority date: 2021-03-12
Filing date: 2021-03-12
Publication date: 2021-11-19
Anticipated expiration: 2031-03-12

Abstract

The utility model discloses a quick-cooked rough surface curled by an inward spiral, which comprises a strip-shaped noodle body, wherein the section of the short side of the noodle body is flat and is curled by the inward spiral to form a noodle main body with a hollow hole, and a first anti-flattening thickness real part arranged along the axial direction of the noodle main body is arranged on the noodle main body and close to the outer side end part of the noodle main body; the noodless main part is being close to interior book tip department and is being equipped with the thick real part of support, be equipped with in the noodless main part and prevent the thick real part of shakeouts at first preventing being equipped with the second between the thick real part of shakeouts and the thick real part of support, the utility model discloses when having guaranteed that the noodless main part has corresponding thickness, reduced the thickness of noodless main part for the noodless main part is ripe easily, thereby has the characteristics of cooking fast thoroughly.

Description

Quick-cooked rough surface curled towards inner screw

Technical Field

The utility model relates to a noodless technical field specifically is a quick cooked rough surface that curls to interior spiral.

Background

The noodles are health care food which is simple in preparation, convenient to eat and rich in nutrition, can be used as staple food and fast food, are already popular staple food for people in China, are one of staple foods for people in the north, and have quite a plurality of preparation varieties. Generally, the existing noodles have various products with different thicknesses for pursuing different tastes, the diameter of the thick noodles such as oolong is increased for pursuing different tastes, the thick noodles with large diameter have much longer internal curing time than the external part of the noodles, and the problem of difficult curing is easy to occur; the manufacturing time is long.

We have therefore improved this by providing a quick-boiled rough surface which curls inwardly.

SUMMERY OF THE UTILITY MODEL

In order to solve the defects existing in the prior art, the utility model provides a quick-cooked rough surface curled towards the inner helix.

In order to solve the technical problem, the utility model provides a following technical scheme:

the utility model relates to a quick-cooked rough surface with inward spiral curling, which comprises a strip-shaped noodle body, wherein the section of the short side of the noodle body is flat and the noodle body with a hollow hole is formed by inward spiral curling, and a first anti-flattening thickness real part arranged along the axial direction of the noodle body is arranged on the noodle body and close to the outer side end part of the noodle body; the noodle main body is provided with a support thick real part at the position close to the end part of the inner roll, and a second anti-flattening thick real part is arranged between the first anti-flattening thick real part and the support thick real part on the noodle main body.

As an optimized technical scheme of the utility model, the noodless main part forms the noodless main part that the cross-section curls to the interior spiral through extrusion moulding.

As an optimal technical scheme of the utility model, the thickness of first preventing shakeout thick real part is the half of the flat thickness of noodless body.

As an optimized technical scheme of the utility model, the thickness of supporting the thick real part is the half of the flat thickness of noodless body.

As an optimized technical scheme of the utility model, the second is prevented shakeout thick real part and is equipped with 1-3, and the thickness of the second is prevented shakeout thick real part is the one third of the flat thickness of noodless body.

As a preferred technical scheme of the utility model, the first minor face width of preventing shakeout thick real part, the second of preventing shakeout thick real part and supporting thick real part is the ten tenth of the minor face width of noodless body.

As a preferred technical proposal of the utility model, the flat thickness of the noodle body is 1-3 mm.

As a preferred technical scheme of the utility model, the surface that the thick real part of shakeout is prevented to the second is equipped with the arch supporting part, the thickness of arch supporting part and the thickness that the thick real part of shakeout is prevented to the second equals.

The utility model has the advantages that: the utility model has the advantages of the quick-cooking rough surface curling inwards, the noodle main body with the flat short side section is curled inwards to form a hollow hole, so that the noodle main body has a large heating area, meanwhile, when the noodle main body is ensured to have corresponding thickness, the thickness of the noodle main body is reduced, the noodle main body is easy to cook, and the hollow hole is formed in the noodle main body, so that when the noodle is cooked, hot water can enter the hollow hole, the hollow hole diffuses outwards in heat energy, meanwhile, the heat energy can be transmitted inwards from the outside of the noodle main body, a gap can be generated between the noodle main bodies formed by the internal spiral curling, boiling water with heat energy can enter the gap easily to cook the noodle main body, under the combined action of several persons, the utility model has the characteristic of quick cooking, and the internal spiral curling is not easy to expand and deform in the cooking process, the stability is stronger for the cross-section outline of noodle main part can keep circularly in the in-process of cooking, guarantees that it has better outward appearance image. Wherein the utility model discloses an outside end at noodless main part is equipped with the first thick real part of preventing shakeouts, has played reinforced (rfd) effect, avoids noodless main part to soften and causes the outer tip of noodless main part to appear shakeouts the phenomenon, and leads to the fact destruction to whole molding, influences beautifully. In addition, the thick real part of the support is arranged at the position, close to the end part of the inner roll, of the noodle main body, so that the effect of supporting is achieved, a hollow hole is easy to form, and the hollow hole cannot collapse; last noodle main part is last to be equipped with and to prevent the thick real part of shakeout at the first thick real part of preventing shakeout and support and be equipped with the thick real part of second between the thick real part of shakeout, carries out the diversified reinforcement of preventing shakeout to noodle main part for the cross-section outline at the in-process noodle main part of cooking can keep circularly, guarantees that it has better outward appearance image.

Drawings

The accompanying drawings are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention, and together with the description serve to explain the invention and not to limit the invention. In the drawings:

FIG. 1 is a schematic view of the structure of an inward spiral curled quick-cooked rough surface of the present invention;

fig. 2 is a schematic cross-sectional view of the noodle body of the instant rough noodle of the present invention spirally curled inward.

In the figure: 1. a noodle body; 2. a hollow bore; 3. a noodle body; 4. a first anti-flattening thick real part; 5. supporting a thick real part; 6. second flattening prevention is carried out on the thick real part; 7. an arch support.

Detailed Description

The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are presented herein only to illustrate and explain the present invention, and not to limit the present invention.

Example (b): as shown in fig. 1 and fig. 2, the quick-cooked rough noodle with inward spiral curling of the present invention comprises a strip-shaped noodle body 1, wherein the section of the short side of the noodle body 1 is flat and the noodle body 3 with a hollow hole 2 is formed by inward spiral curling, and a first anti-flattening thickness real part 4 is arranged on the noodle body 3 and near the outer side end of the noodle body 3; noodle body 3 is being equipped with near interior book tip department and supports thick real part 5, be equipped with on noodle body 3 and prevent flattening thick real part 6 at first preventing being equipped with the second between 4 and the thick real part 5 of support. The noodle main body 3 with the short side section being flat is spirally curled inwards to form the noodle main body 3 with the hollow hole 2, so that the noodle main body 3 has a large heating area, meanwhile, when the noodle main body 3 is ensured to have corresponding thickness, the thickness of the noodle main body 3 is reduced, the noodle main body 3 is easy to cook, and the hollow hole 2 is formed in the noodle main body 3, so that when the noodle is cooked, hot water can enter the hollow hole 2, the heat energy hollow hole 2 is diffused outwards, meanwhile, the heat energy can be transmitted inwards from the outside of the noodle main body 3, gaps can be generated between the noodle main bodies 3 formed by the internal spiral curling, boiling water with heat energy can enter the gaps easily to heat and cook the noodle main body 3, under the combined action of a plurality of people, the utility model has the characteristic of quick cooking, and the internal spiral curling is not easy to expand and deform in the cooking process, the stability is stronger for the cross-section outline of noodle main part can keep circularly in the in-process of cooking, guarantees that it has better outward appearance image. Wherein the utility model discloses an outside end at noodless main part 3 is equipped with first thick real part 4 of preventing shakeouts, has played reinforced (rfd) effect, avoids noodless main part 3 to soften and causes the outer tip of noodless main part 3 phenomenon of shakeouts to appear, and causes destruction to whole molding, influences beautifully. In addition, the supporting thick real part 5 is arranged at the position, close to the end part of the inward rolling, of the noodle main body 3, so that the supporting effect is achieved, the hollow hole 2 is easy to form, and the hollow hole 2 cannot collapse; last noodle body 3 is last to be equipped with and to prevent at first preventing that to shakeout thick real part 4 and support thick real part 5 between be equipped with the thick real part of second and prevent shakeout thick real part 6, carries out diversified shakeout of preventing to noodle body 3 and consolidates for the cross-section outline at the in-process noodle body 3 of cooking can keep circularly, guarantees that it has better outward appearance image.

Wherein, noodless main part 3 forms the noodless main part 3 that the cross-section curls to the internal screw through extrusion moulding, and is easily right the utility model discloses carry out the large-scale production and make.

Wherein, the thickness of the first flattening prevention thick real part 4 is one half of the flat thickness of the noodle body 1; the thickness that supports thick real part 5 is the half of the flat thickness of noodle body 1, the thick real part 6 of preventing shakeout of second is equipped with 1-3, and the thickness that the thick real part 6 of preventing shakeout of second is the third of the flat thickness of noodle body 1, the first short side width that prevents shakeout thick real part 4, the second prevents shakeout thick real part 6 and support thick real part 5 is the ten tenth of the short side width of noodle body 1.

The noodle body 1 has a flat thickness of 1-3 mm.

The surface of the thick real part 6 of preventing shakeout of second is equipped with arch supporting part 7, the thickness of arch supporting part 7 and the thickness of the thick real part 6 of preventing shakeout of second equal, have played the effect of support for produce great clearance easily between the noodle main part 3 that curls to the internal screw, boil noodle main part 3 thoroughly, make easily that the boiling water that has the heat energy enters into in the clearance and heat and boil noodle main part 3 thoroughly.

The working principle is as follows: noodle main part 3 that becomes cavity hole 2 is curled to the inside spiral with the noodless body 1 of minor face cross-section for the platykurtic, make noodless main part 3 have big heated area, when having guaranteed noodless main part 3 to have corresponding thickness simultaneously, the thickness of noodless main part 3 has been reduced, make noodless main part 3 ripe easily, and form cavity hole 2 in the inside of noodless main part 3, make when cooking the noodless, hot water can enter into cavity hole 2 in, make cavity hole 2 outwards diffusion in the heat energy, heat energy can be followed the inside transmission of noodless main part 3 outside again simultaneously, wherein the clearance can be produced between the noodless main part 3 that the internal screw curls and forms, make easily have the boiling water of heat energy enter into in the clearance and heat noodle main part 3 and cook, under several's combined action, make the utility model has the characteristics of being fast ripe. Wherein the utility model discloses an outside end at noodless main part 3 is equipped with first thick real part 4 of preventing shakeouts, has played reinforced (rfd) effect, avoids noodless main part 3 to soften and causes the outer tip of noodless main part 3 phenomenon of shakeouts to appear, and causes destruction to whole molding, influences beautifully. In addition, the supporting thick real part 5 is arranged at the position, close to the end part of the inward rolling, of the noodle main body 3, so that the supporting effect is achieved, the hollow hole 2 is easy to form, and the hollow hole 2 cannot collapse; last noodle body 3 is last to be equipped with and to prevent at first preventing that to shakeout thick real part 4 and support thick real part 5 between be equipped with the thick real part of second and prevent shakeout thick real part 6, carries out diversified shakeout of preventing to noodle body 3 and consolidates for the cross-section outline at the in-process noodle body 3 of cooking can keep circularly, guarantees that it has better outward appearance image.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described in the foregoing embodiments, or equivalents may be substituted for elements thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A quick-cooked rough surface curled inwards spirally is characterized in that: the noodle making device comprises a strip-shaped noodle body (1), wherein the section of the short side of the noodle body (1) is flat and is spirally curled inwards to form a noodle main body (3) of a hollow hole (2), and a first flattening-preventing thickness real part (4) which is arranged along the axial direction of the noodle main body (3) is arranged on the noodle main body (3) and is close to the outer side end part of the noodle main body (3); noodle body (3) are equipped with near interior book tip department and support thick real part (5), be equipped with on noodle body (3) and prevent flattening thick real part (6) between first thick real part (4) of preventing flattening and support thick real part (5).

2. A internally spirally curled quick-boiled noodle according to claim 1, wherein the noodle body (3) is formed by extrusion molding into a noodle body (3) spirally curled with a cross section toward the inside.

3. An internally spirally curled quick-boiled noodle according to claim 1, wherein the thickness of the first anti-flattening thickness part (4) is one half of the flat thickness of the noodle body (1).

4. An internally spirally curled quick-boiled noodle according to claim 1, wherein the thickness of the support thick real part (5) is one half of the flat thickness of the noodle body (1).

5. A internally spirally curled quick-boiled noodle according to claim 1, wherein the number of the second anti-flattening thickness part (6) is 1-3, and the thickness of the second anti-flattening thickness part (6) is one third of the flat thickness of the noodle body (1).

6. An internally screw curled quick-boiled noodle according to any one of claims 3-5, wherein the short side widths of the first anti-flattening thick real part (4), the second anti-flattening thick real part (6) and the support thick real part (5) are one tenth of the short side width of the noodle body (1).

7. An internally spirally curled quick-boiled noodle according to claim 1, wherein the noodle body (1) has a flat thickness of 1-3 mm.

8. An inwardly spiral-wound quick-cook rough surface according to claim 7, characterised in that the surface of said second anti-flattening rough part (6) is provided with an arched support (7), the thickness of said arched support (7) being equal to the thickness of the second anti-flattening rough part (6).